The Portland daily press., 1887-07-19
DESSERTS FOR SUMMER DAYS.

ments of war.
DESSERTS FOR SUMMER DAYS.
Hints to Those Camping Out or Who
Are Living at Home or In Cottages.
In making summer desserts one naturally
wants to avoid work over the fire and to
utilize the cream, eggs and fruit which we
have at this season in such abundance l
give, therefore, some recipes for jellied
fruits, made almost without heat, which will
be acceptable and novel to many.
For jellied raspberries, put three-quarters
of box Of Cox's gelatine to soften in pint
OF cold water in warm place. Crush
quart Of raspberries, but do not entirely
mash them; add teacup of boiling water to
the gelatine when it is soft and stir it on the
stove where it will melt, but not boil, till it
forms THICK nucilage; put this to the rasp-
berries. Sweeten with half pint of granu-
lated sugar, sing more or less to taste, as
the raspberries are more or less sweet. Pour
into mould and set ON ice till next day
For jellied cherries soften ee-quarters
OF packet of gelatine in half pint of
water; remove the stones from quart of
fine ripe cherries; put to the gelatine half
pint of red currant juice, stir without boil
ing until quite dissolved, then mix with the
cherries and about cup of sugar.
For jellied peaches soak an ounce and
half, or three-quarters OF packet of gela-
tine in half pint of water in warm place
Peel and stone five ripe peaches, boil the
peels in water to cover them, stew for an
hour gently, strain the syrup thus made,
mix it with the gelatine while boiling hot
and stir until it dissolves: pour this syrup
over the cut up peaches, stir in a cup of
sugar, pour into mould and set on ice. A
few peach kernels cracked and mixed with
the fruit is great Improvement These
jellied fruits admit of great va riety. They
are delicious, ice-cold and eaten with cream.
IL must be remembered that it takes two
ounces OF gelatine in hot weather to make
one quart of liquid into jelly, therefore you
must reckon the amount of juice, you have
given that juice and water will amount to
nearly three half pints. You must, however,
avoid too firm jelly; it should tremble 2fter
1t leaves the mould, yet keep its form. Re-
member also that .gelatine Is always better
melted without boiling, and il stirred in
warm part of the stove will readily dissolve
without, and the fruit also retains its fresh,
uncooked flavor by being mixed with the
gelatine without cooking.
Another simple dessert is to make some
lemon jelly, into which, when warm, you
may have turned tumbler of red currants,
to give color and flavor; pour it into
round dish, in which you have set another
half the size, with weight or lump of
ice in 1t, to prevent displacements; pour the
Jelly into the larger dish. Let it get quite
hard, then take out centre dish, the outside
OF which should have been oiled; turn the
jelly out carefully. ana If any of it should
have run under the middle dish, trim it
away. You should'now have a border Of
jelly about two inches wide, with hollow
centre. This may be filed with whipped
cream, or cust9fd, or the border may be a
blanc mango made Of part cream, and the
centre strawberries or a compete of fruit.
hegular<tln moulds, come for the purpose
a9dfsave much trouble, but am writing for
those who may have to contrivc. Cream des-
serts are also desirable for the housekeeper
in hot weather, as they can be prepared
hours before they are required for use, and
none are more delicious than Charlotte
Russo, for which give a very simple recipe.
Take band of stout paper three inches
deep, and as long as you wish the circum-
ference to be, pin it to form a circle. The
prettlest way, If you have lady fingers. is to
line the circle with them, sticking pin
through each, to keep it in place. They
must be quite close together, to form a sort
OF fiuted frame. Fill the centre with whipped
cream, sweetened and favored, and piled
high. As there is no bottom to this, the
frame must stand on dish you intend to
serve It in. just before serving, remove
every pin. the heads, of course, are outside,
and take away the paper; the cream now
keeps the lady fingers in place. A strip of
cup-cake, baked in layers, may be fitted in
side OF the paper in place Of the lady fn-
gers, and circle cut for the bottom. If
this is done, thick layer of red currants or
genuine Jelly, or strawberry or raspberry
Jam, may be laid in before the cream.
There are certain things to know in whip
ping cream, which will economic 1t very
much, and have a better result. Cream
should be thirty six hours old in cold wealth.
er, twenty-four in summer, and it should be
thoroughly chilled before whipped. in hot
weather the bowl should be set In ice while
it Is whipped. Under these conditions cream
Will beat as solid as the white of eggs, with
out any milky remainder. Do not remove
the froth as 1t rises, but beat steadily for
fifteen minutes or Whereabouts. You will
find then your cream is solid. For gala DAYS
a few blanched almonds, chopped fine, or,
better still, pistache nuts (also chopped2 may
be thrown over the top. The ordinary Char
lotte Russo Is more trouble than this, and is
not 50 good, because the cream is half
gelatine and milk.
Housekeepers are apt to believe certain
iuxuries either quite out of the question for
ordinary use because they are SO expensive
and because it is hopeless to try and make
tnem az nome. But some of the daintiest
desserts we order from the caterer are no
more trouble to make and quite as econom-
ical, IL you keep cow, as the far too famil-
lar floating island, in fact the Charlotte
Russo Just given is less trouble, and the de-
lcious Bavarian creams no more, Ibut many
Iall IN making them, because, in many reci-
pes, they are not told that the gelatine part
Is not to be added to the whipped cream un-
til IT is cold and nearly set.
ror bavarian creams, fruit syrup, left over
from canning, can be utilized or fresh fruit,
IN summer, may be bruised and strained for
the purpose. In winter, coffee and choco-
late are favorite varieties and both economi-
cal and easy to make, once the rules are
understood. They are as follows: To a
pint OF cream, you use pint of other liquid,
which half a packet or one ounce of gelatine
Is dissolved. This last must have soaked
for one hour. near the fire, before it is added
10 the boiling liquid, but it must not boil it
sell; sur vi It Is dissolved, then set it on ice
or IN cold spot until it is nearly set. For
instance; vanilla Bavarian cream. Whip
pint OF cream solid, and set it on ice. Then
take pint OF milk, two tablespoonful of
sugar, and the .yolks of two, three, or four
eggs; boil the milk and sugar, stir 1t to the
beaten eggs, return to the saucepan, which
set In another. containing boiling water.
and stir till 1t it thickens, but don't let 1t
curdle; remove from the fire, stir into the
custard teaspoonful of vanilla, and an
ounce OF gelatine, soaked one hour in a
teacup Of water, in warm spot; stir till
dissolved and leave till cold and beginning
to stiffen, then beat with the eggbeater until
quite smooth, and add it gradually to the
whipped cream, beat thoroughly and mould.
This Is the usual filling for Charlotte Russo.
but when used as Bavarian cream, it is
moulded and turned out ice cold. A cup of
very strong mocha coffee can be added to one
OF boiling custard or cream, a level teacup
Of sugar, and the soaked gelatine stirred in
II till dissolved; set to chill, then beaten in
the same way, and added to the whipped
cream, beating all thoroughly, mould and SET
in ice. Chocolate "a pint made with milk.
may replace the coffee and cream. Fruit
syrup should be made scalding hot, a teacnp
Of sugar and the gelatine added, then set
aside to get cold, to be then beaten thorough
ly, and added to the whipped cream, beating
all the time. Fresh fruit syrup should not
be boiled; boil teacup of sugar in one of
water stir the crala ntna thia till disenlxod